Loganberry Vinegar 1 Recipes
LOGANBERRY BARBECUE SAUCE
If loganberries are not available, may substitute boysenberries or blackberries; fresh or frozen. Serve with chicken, duck, or game hens.
Provided by ratherbeswimmin
Categories Sauces
Time 8h30m
Yield 1 pint
Number Of Ingredients 11
Steps:
- In a large saute pan over medium-high heat, add the oil.
- Then add in the onion; saute for about 5 minutes, just until soft.
- Add in the garlic; saute for 2 minutes.
- Transfer mixture to a slow cooker; add in loganberry wine, vinegar, loganberries, brown sugar, Worcestershire sauce, and pepper flakes; stir well.
- Cover and cook on LOW for 6-8 hours, until thickened.
- A few minutes before serving stir in the lemon juice and salt to taste.
- Tightly covered, the sauce will keep for 2 weeks in the refrigerator.
Nutrition Facts : Calories 1070.5, Fat 17.3, SaturatedFat 1.9, Sodium 208.6, Carbohydrate 218.6, Fiber 61.4, Sugar 146.3, Protein 18.4
LOGANBERRY BARBECUE SAUCE
Whidbey Island in Washington's Puget Sound is one of the most beautiful places in the Pacific Northwest. At one time, the island was home to the world's largest loganberry farm. Loganberries can now be purchased fresh or frozen in many markets, but boysenberries or blackberries would work as well. The sauce is particularly good with chicken, duck, or game hens.
Yield serves 4
Number Of Ingredients 11
Steps:
- Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 5 minutes, just until soft. Add the garlic and sauté for 2 minutes. Transfer the contents to the slow cooker and add the loganberry wine, vinegar, loganberries, brown sugar, Worcestershire sauce, and pepper flakes. Stir well. Cover and cook on low for 6 to 8 hours, until thickened. A few minutes before serving, stir in the lemon juice and salt to taste.
- Tightly covered, the sauce will keep for 2 weeks in the refrigerator.
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